Asian Vegetable Stir Fry
This stir fry is a great option when you're looking for a quick weeknight meal. It's packed with nutrients and even more flavor. I love the combination of ginger and lime and it's a great way to incorporate Bok Choy into your diet. Bok Choy is often overlooked as a vegetable option but is in fact considered a superfood that has a stellar lineup of nutrients that promote bone health. I like to serve this over Basmati rice or Quinoa for added protein.
- 3 bunches baby bok choy
- 1 Bunch of cilantro
- 3 Garlic cloves
- 2 tbsp Minced fresh ginger
- 1 Lime
- 1 Sweet red pepper
- 1 Onion
- 3 large carrots
- 1/4 cup Soy sauce (low sodium)
- 1/3 cup Chopped peanuts
- Salt & Pepper
- Prepare ingredients: Mince the garlic. Peel and slice the carrots into rounds. Cut off bottoms of bok choy and chop the leaves and stems. Zest and juice the lime. Thinly slice the pepper and onion.
- Toast the peanuts. Add a drizzle of oil in a pan and heat on medium. Add 1/2 of the minced garlic and heat until fragrant (about 30 seconds). Reduce heat to low and add peanuts. Cook stirring frequently for about 1 minute. Add lime zest, salt and pepper and continue cooking for another minute. Transfer to a bowl and set aside.
- In the same pan heat a drizzle of oil on medium. Add the ginger, onion, and remaining garlic. Cook while stirring frequently for about 2 to 3 minutes. Add carrots and cook until beginning to soften (about 2 minutes). Add the pepper and bok choy.
- Add soy sauce, lime juice and S&P to the cooked vegetables and stir for another minute until the vegetables are coated.
- Serve over basmati rice or quinoa.
- Stephanie Ranno